Here’s a fall riff on a traditional spinach salad. Fun ingredients along with tangy chutney are celebrated in this salad. Sweet potato croutons make everyone happy – more veggies and less bread. A crunchy delicious change!
This recipe uses garam masala in the salad dressing, a “warm baking” blend of spices including cinnamon and coriander, often nutmeg and turmeric, sometimes even black pepper. It used to be difficult to find in the grocery store, now it’s easy as even mainstream spice companies produce it.
Garam Masala is a wonderful blend of many spices, it brings many health benefits to the dressing. Some of the ingredients have shown promise in helping lower cholesterol, strengthen bones, act as an anti-inflammatory in your body, and speed up metabolism.
Spinach Salad with Chutney Curry Dressing
- 2 Bags Baby Spinach
- 1 Cup Low Sugar (if possible) Dried Fruit, chopped if large
- 1 Cup Sliced Almonds, toasted
- 2 Cups Roasted Sweet Potato Croutons
- 1 Recipe Chutney Curry Dressing
In a large bowl, toss together spinach, fruit and almonds. Add croutons and drizzle with dressing.
Roasted Sweet Potato Croutons
Preheat oven to 400F. Cut 2 sweet potatoes into small, uniform squares, (no need to peel if the skins are tender). Scatter on parchment or foil lined sheet pan. Spray or coat with olive oil and toss with 1 TB garam masala, 1 tsp turmeric, 1 tsp sea salt and ½ tsp freshly ground black pepper. Roast until browned on edges or about 25 – 30 minutes.
Chutney Curry Dressing
- 1 Garlic Clove, peeled
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Mango Chutney
- 2 TB Dijon Mustard
- 1 tsp Garam Masala
- 1 TB Grated Orange Zest
- ½ Cup Grapeseed Oil
- Sea Salt and Freshly Ground Black Pepper
In a blender, purée the garlic, vinegar, chutney, mustard, garam masala and zest until smooth. With blender running, slowly add in oil. Salt and pepper to taste.